Directions

Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.

Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.

After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

Most Helpful Positive Review

Nov 12, 2008

Very good- and easier than I thought (considering that I didn't have any cheesecloth!!!) I added herbs, garlic and a little more salt and spread it on German-style "black bread." I cannot wait to embark on more cheese-making adventures!!!
PS
a note for others, if your milk doesn't coagulate well, you have the choice of returning to heat or adding more vinegar- in view of the fact that the extra vinegar will alter the flavor, I went for more heat. If you save the whey you can make ricotta! (1/4 cup of vinegar for 2 gallons of whey)

Most Helpful Critical Review

Nov 20, 2013

we tried this according to the recipe. it did not work. after we determined that it was essentially a waste, we decided to experiment to see if we could get it to turn out. after adding a lot more vinegar than called for, and waiting overnight before straining, it was not a bad bowl of cheese.

I can't say anything about these exact directions...but the recipe itself is great. I just went to a cheesemaking class and these were the exact ingredients in the cheese we made. We didn't put the salt in until after the cheese had drained, mixing it into the cheese, not the milk. We also only went to 180 degrees temp. The fresh cheese is VERY good. I suggest mixing in a bit of pepper and herbs for a wonderful, spreadable herbed cheese - great on breads or crackers.

Thank you, Thank you, Thank you!! I live in Korea and am not able to get cottage cheese here. This was sooo easy and yummy. I plan to use it in lasagna tomorrow. I do not have a thermometer so I watched for it to just start to boil. Stirred just once during boiling time (which I did on the lowest temp of a gas range). When it started to boil I shut it off and added the vinegar let it sit for 10 min., stirred again and saw the yellow whey. Used two knee highs (new), one inside the other drained and squeezed. Added salt to taste after draining and squeezing(not to milk) and presto!! Wonderful!! Thanks!!

A cheese lover at heart, I was so excited when I saw this recipe. Unfortunately, we don't have any cheesecloth, but I found that an old, clean pair of pantyhose does the trick just as well. It yielded a ricotta-style cheese that would be good in filled pasta. Not much flavor, though, so consider doctoring it up to your liking. Mine was done in about 45 minutes.

I used this same recipe and really like it as an introduction to cheese-making. After I drained it I added a little kosher salt and some minced garlic. My 15-month old really loves it! She does a happy dance each time she eats it.

I love this recipe! I squeezed the chesse cloth some and let it drain about an hour longer so that it formed a ball. We have used this recipe several times in the couple of months and will contine to use it.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.